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Butter Mushroom Spaghetti Squash in Truffle Oil

14/2/2016

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Spaghetti squash is a healthy alternative to pasta as it contains no fat and is low in carbs, and resembles strands of spaghetti when cooked. I found some at Dunn & Walton, and they're not easily found in Perth so I had to get a couple of these beauties. As it's so healthy, I felt the need to indulge a little with some vegan coconut butter fried mushrooms turning it into a hearty dish. 
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Spaghetti squash contains high levels of Vit A, as well as others including B6, Vit K, folate, thiamin, niacin and riboflavin so by eating servings of the right food, it's more beneficial than taking supplements as foods contain the right chemicals that work together to make vitamins function more efficiently. Each cup of cooked squash contains only 42 calories, which is 2% of a 1500 calories diet, and the source of carbs it provides is beneficial, which includes fiber as well as good sugars providing energy for the body. 

It's very easy to cook, the hardest part of cutting it as it's quite hard. I found the easiest way once the knife goes in is to rock the knife back and forth allowing it to 'split' the squash. Once it's cooked, using a fork to pull out the strands is easy. You can use this as a substitute for any pasta dish, and it's great in winter when raw zucchini noodles can't quite fill that need for a hearty hot warm meal. ​


Butter Mushroom Spaghetti Squash in Truffle Oil
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1 spaghetti squash
10 mushrooms
3 TBS truffle oil
1 tsp balsamic vinegar
1/2 yellow onion
2 TBS vegan butter
1 tsp minced garlic
2 tsp nutritional yeast
salt to taste

1. Preheat oven to 200˚C

2. Cut the squash lengthways, spray lightly with oil and a sprinkle of salt, face downwards and put into the oven for 50 mins

3. Slice up the mushrooms thinly

4. In a flat bowl combine the truffle oil and vinegar, then marinate the mushrooms in the mixture

​5. Once the squash is ready, take out the oven and use a fork to scoop out the inside. It should look like spaghetti strands

6. Dice up the onion

7. In a wok or large pan, heat up a little oil and the butter, add in the garlic and the onion, sauté until translucent. Sprinkle with a generous amount of salt

8. Add in the mushrooms and sauté for 5 mins. You can stir it around then cover with a lid for a few mins. Add in the nutritional yeast at the end

9. Add in the strands of spaghetti and gently fold through with the mushrooms


10. Serve with extra nutritional yeast or grated sheep cheese for an extra creamy cheesy taste

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    "I am not what happened to me,
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    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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